Coquille Saint-Jacques Sauce à la Normande

scallop 29.0% , cultivated mushroom 22.0% , water 8.9% , light cream 6.5% , fleuron 4.9% , wheat starch 3.3% , dry white wine 2.8% , wheat flour 2.8% , shallot 2.1% , skimmed milk powder 2.1% , butter 2.1% , breadcrumbs 2.1% , salt 1.0% , garlic puree 1.0% , concentrated lemon juice 1.0% , fish gelatine 1.0% , sugar 1.0% , parsley 1.0% , E270 1.0% , E202 1.0% , white pepper 1.0%

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